These Fresh Strawberry Cupcakes are light, moist, tender, and full of flavor. To make these delightful treats, a vanilla cupcake base is infused with chunks of chopped strawberries in the batter and then topped with strawberry buttercream.

For the best results, make sure that all of your dairy ingredients are at room temperature. Room temperature ingredients are smooth and evenly incorporated, which helps produce light, airy, evenly baked treats.

Fresh Strawberry Cupcakes

Fresh Strawberry Cupcakes


  • 1 2/3 cups (217g) all-purpose flour
  • 1 cup (207g) sugar
  • ¾ cup (168g) unsalted butter, melted
  • ½ cup (115g) sour cream
  • ¼ cup + 2 tbsp milk
  • 2 large eggs
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 2 tsp vanilla extract
  • ½ tsp salt
  • 1 ½ cups (200g) chopped strawberries

For the frosting:

  • 1 ¼ cups (280g) unsalted butter, room temperature
  • 5 cups (575g) powdered sugar
  • 1 ½ cups (200g) chopped strawberries
  • Pinch or two of salt
  • ½ tsp vanilla extract
  • Strawberries, for decorating
Fresh Strawberry Cupcakes

Fresh Strawberry Cupcakes


  1. Preheat oven to 350°F (176°C).
  2. Line a muffin tin with cupcake liners or spray with nonstick cooking spray, then set aside.
  3. In a medium-sized bowl, combine the flour, baking powder, baking soda and salt then set aside.
  4. In a separate large bowl, whisk the melted butter, sugar, and vanilla extract together until well combined.
  5. Add the eggs and whisk together until well combined.
  6. Add the sour cream and whisk together until well combined.
  7. Then add the milk and whisk together until well combined.
  8. Add the dry ingredients and whisk together until combined. Be keen not to over mix.
  9. Use a spatula to fold in the chopped strawberries.
  10. Transfer the batter into the prepared muffin tins to a little more than half full.
  11. Place in the oven and bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean.
  12. Remove the cupcakes from the oven and allow them to rest for 10 minutes before transferring to a cooling rack to cool.
  13. To make the strawberry buttercream:
  14. Add the strawberries to a food processor or blender and puree until smooth. (You should have about ¾ cups of puree.)
  15. Add the puree to a saucepan and cook over medium heat.
  16. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning until it has thickened and reduced to about 6 tbsp, about 10-15 minutes. (To measure, pour the puree into a measuring cup. If it’s more than 6 tbsp, add it back to the pan and continue cooking.)
  17. When the puree has thickened and reduced, pour into a large measuring cup and allow it to cool to at least room temperature.
  18. Add the butter to a large mixer bowl and beat until smooth.
  19. Then add about half of the powdered sugar and mix until well combined.
  20. Add 4 tablespoons of the strawberry puree, vanilla extract, and salt to the frosting and mix until well combined.
  21. Add the remaining powdered sugar and mix until smooth. Add additional strawberry puree as needed to get the right consistency and flavor.
  22. Pipe the frosting onto the cupcake.
  23. Top with half a strawberry, if desired.
  24. Serve and enjoy.